Sausage Mushroom Sandwiches Vintage Retro Recipes

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SAUSAGE & MUSHROOM STRUDELS



Sausage & Mushroom Strudels image

Provided by Ina Garten

Categories     appetizer

Time 2h

Yield 8 to 10 strudels

Number Of Ingredients 11

1/2 pound sweet Italian sausage links, casings removed
1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs (see tip)
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
  • Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
  • Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
  • Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
  • Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

ITALIAN SAUSAGE TAILGATE HEROES



Italian Sausage Tailgate Heroes image

Make and share this Italian Sausage Tailgate Heroes recipe from Food.com.

Provided by Cucina Casalingo

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb sweet reduced-fat Italian sausage or 1 lb spicy reduced-fat Italian sausage
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 large onion, sliced
1 cup beer
6 submarine rolls
1/4 cup Dijon mustard (optional)

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat.
  • Slice the sausages in half lengthwise and add them to the skillet. Brown on each side for 5 to 7 minutes. Remove from the pan and keep warm.
  • Heat the remaining olive oil in the same skillet.
  • Add the peppers and cook for 2 minutes.
  • Add the onion and continue cooking for 10 minutes, turning occasionally.
  • Return the sausage to the pan, add the beer and cook for 5 minutes or until the sausages are completely done.
  • Meanwhile, toast the rolls.
  • Place 2 sausage halves on each toasted roll and top with the peppers and onions.
  • Serve with Dijon mustard, if desired.

Nutrition Facts : Calories 64.9, Fat 2.4, SaturatedFat 0.3, Sodium 4, Carbohydrate 8, Fiber 1.4, Sugar 2.4, Protein 1.1

ITALIAN SAUSAGE SANDWICH



Italian Sausage Sandwich image

This does not use the grill but the oven. Other cheese can be used..I sometimes use 2 different cheeses or whatever I have in the fridge.

Provided by PetsRus

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb bulk Italian sausage (hot or mild)
1 1/2 cups spaghetti sauce (from a jar)
1/2 cup sliced pitted ripe olives (black or green)
1 red onion, sliced in half rings
1/2 sweet red pepper, sliced in strips
4 French rolls
4 slices mozzarella cheese (approx 6 ounces)

Steps:

  • Preheat the oven to 375°F.
  • In a skillet brown sausage.
  • Drain off the fat, stir in the sauce and olives, heat through.
  • Split rolls lengthwise without cutting through opposite side.
  • Hollow out buns slightly, halve cheese slices lengthwise.
  • Place a piece of cheese on bottom half of each roll.
  • Divide meat mixture evenly among the 4 rolls, top with onion and sweet peppers.
  • Place another cheese slice on top and close the rolls.
  • Wrap each sandwich in foil and seal, place on a baking sheet and bake the wrapped sandwiches in the oven for approx 15 minutes.
  • Unwrap serve and enjoy!

SAUSAGE SANDWICH (ITALIAN STYLE)



Sausage Sandwich (Italian Style) image

This is an authentic style Italian sausage sandwich, just like what you would have in Philadelphia or New York.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 45m

Yield 4 sandwiches

Number Of Ingredients 14

4 mild Italian sausage or 4 hot Italian sausages
2 medium onions (cut in half & sliced)
1 green bell pepper (cored, seeded & sliced)
1 red bell pepper (cored, seeded & sliced)
6 tablespoons extra virgin olive oil
1/2 tablespoon salt
1 tablespoon black pepper
1/8 teaspoon dried oregano
1/8 cup white wine or 1/8 cup red wine
1/4 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded provolone cheese
4 hoagie rolls (submarine)
1 cup marinara sauce (see my recipe 84217)

Steps:

  • Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
  • This takes about 8 to 10 minutes.
  • Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
  • Add the wine, cover and cook 4 minutes more.
  • Uncover and cook until moisture is absorbed.
  • On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
  • In a large baking dish or pan, place the opened rolls.
  • Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
  • Mix the 3 shredded cheeses and evenly sprinkle that on top.
  • Place in oven, uncovered, on 400°F or until the cheese is melted.
  • Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
  • NOTE: See my recipe for Marinara Sauce #84217.

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